Roast Turkey with Fresh Mozzerella, horseradish, and tomato on a jalepeno cheddar bagel
Hot Italian sausage on a long roll.
Turkey hoagie from Primo's
Cheesesteak from Jim's
bacon chedder burger on a kaiser roll.

"New York pastrami v. Montreal smoked meat. ... The process: Pastrami is dry-cured, meaning the meat is lathered with sugar and salt until absorbed, then seasoned with spices and smoked. Montreal smoked meat is also dry-cured, but then soaked (like corned beef) to desalinate it before seasoning and smoking."

Gives it a different depth of flavour. Pastrami i prefer for Reubens. Classic smoked meat just basically rye and mustard. Cold. Love it.

"New York pastrami v. Montreal smoked meat. ... The process: Pastrami is dry-cured, meaning the meat is lathered with sugar and salt until absorbed, then seasoned with spices and smoked. Montreal smoked meat is also dry-cured, but then soaked (like corned beef) to desalinate it before seasoning and smoking."

I'm gonna have to eat a lot of smoked meat to understand this better. Like, an absurd quantity.

It is six hours and one half hours overland from Reuben's in Montreal to Katz's in NYC. Per chud we can have the smoked meat cold, but pastrami must be consumed hot.

THEREFORE BE IT RESOLVED that we must purchase significant quantities of smoked meat at Reuben's, cold pack it, then proceed with all haste to Katz's for pastrami. Then we may compare thick, juicy meat at our leisure.

Who here will speak for the BLT? That noble, honest sandwich that was always there to support you in your darkest times? I see many faces gathered here, but they are silent. Cowards, to the last man of you, and you shall know a coward's death.

Who here will speak for the BLT? That noble, honest sandwich that was always there to support you in your darkest times? I see many faces gathered here, but they are silent. Cowards, to the last man of you, and you shall know a coward's death.